Pesto Chicken and Fettuccine
Elevate your weeknight dinners with this irresistible Pesto Chicken and Fettuccine recipe, a creamy, flavorful dish that effortlessly blends tender chicken, al dente fettuccine, and a luscious basil pesto sauce. Perfect for busy nights, this 40-minute recipe features vibrant cherry tomatoes, fresh basil, and a rich blend of Parmesan cheese and heavy cream, creating a restaurant-quality meal with minimal effort. With its golden, pan-seared chicken and velvety sauce infused with garlic and pesto, this dish offers a delightful balance of textures and flavors. Serve it hot, garnished with fresh basil and a sprinkle of Parmesan, for a crowd-pleasing dinner that’s bound to impress. Perfect for lovers of Italian-inspired cuisine, this one-pot meal combines comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 pieces Boneless, skinless chicken breasts
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 pieces Garlic cloves (minced)
- 1 cup Basil pesto (store-bought or homemade)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Fresh basil leaves (for garnish)
- 8 cups Water
- 1 tbsp Salt (for boiling pasta)
Instructions
Bring 8 cups of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to the package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into strips.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 1-2 minutes, or until fragrant but not browned.
Add the basil pesto and heavy cream to the skillet, stirring to combine. Cook for 2-3 minutes, then stir in the grated Parmesan cheese until melted and incorporated.
If the sauce appears too thick, add a splash of the reserved pasta water (a tablespoon at a time) until it reaches your desired consistency.
Add the cooked fettuccine pasta to the skillet and toss to coat the pasta evenly in the pesto cream sauce.
Gently fold in the sliced chicken and halved cherry tomatoes, allowing them to warm through for 1-2 minutes.
Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 746 mg | 248% | |
| Sodium | 14378 mg | 625% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 19.9 g | ||
| Protein | 259.4 g | 519% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 3252 mg | 250% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
